Here’s a simple meal that’s a spin on the traditional tuna noodle casserole. I’ve lightened it up a bit and it’s gluten free. It still gives you that great comfort food feel without the guilt.

Ingredients:
12 oz Gluten Free pasta (I used a corn based rotini)
2 cups chicken stock
2 cups milk
1/2 cup sour cream
4 cups fresh spinach, chopped
2 tablespoons olive oil
1/2 white onion, diced
12 oz tuna, drained and flaked
3 tablespoons rice flour
1/4 cup parmesan cheese
1/2 cup gluten free panko
1 tablespoon paprika
salt and pepper, to tastePreheat the oven to 375F. Start the water for the pasta in a medium pot with just a bit of salt – and cook to package directions. In another medium to large sized pot on medium heat, place the olive oil, onions, and a bit of salt and pepper. Cook for 5 minutes. Stir in the flour and slowly add the chicken stock. Next add in the milk. Bring to a slow boil, and reduce the heat, letting the sauce thicken. Add in the spinach, and cook until the spinach has wilted, just a couple of minutes.

In a 9×9 pan place the cooked noodles, then carefully cover with the sauce. Add in the tuna and sour cream and stir together well. Top off with the parmesan cheese and panko. Cover the pan with foil and place into the oven for about 25 minutes.